Creamy, juicy, and packed with bright garlic-lemon flavor — this Chicken Scampi with Creamy Garlic Parmesan Rice is the kind of weeknight dinner that feels fancy but comes together in under an hour. Imagine tender, seasoned chicken bites nestled on a bed of rich, garlicky Parmesan rice with a hint of lemon zest that keeps every forkful lively and comforting. Fun fact: scampi traditionally refers to shrimp in garlic butter, but swapping in chicken makes it more family-friendly and just as satisfying.
This recipe is special because it’s simple, quick, and loved by kids and grown-ups alike. If you enjoy dishes with creamy Parmesan sauce, you might also appreciate this twist on comfort food like the Garlic Butter Chicken Balls with Creamy Parmesan Pasta found here: https://recipesfiber.com/garlic-butter-chicken-balls-with-creamy-parmesan-pasta/. Give it a try tonight — it’s the kind of meal people request again and again.
What is Chicken Scampi with Creamy Garlic Parmesan Rice?
What’s in a name? Is it scampi or is it chicken? Why not both? This playful mash-up borrows the garlic-lemon-butter spirit of classic scampi and pairs it with a luscious Parmesan-infused rice base. Curious why it’s called scampi when there’s no shrimp? Maybe someone loved the garlic-butter sauce so much they said, why not put chicken in it and call it a celebration! After all, “the way to a man’s heart is through his stomach.” Ready to test that theory? Grab your skillet and try this recipe — you’ll see why it’s a winner.
Why You’ll Love This:
- Comforting and flavorful: The creamy Parmesan rice soaks up the lemon-garlic sauce, while the seasoned chicken stays juicy and satisfying.
- Budget-friendly and easy: Making this at home costs far less than dining out and uses pantry-friendly ingredients like rice, chicken broth, and Parmesan.
- Versatile toppings: Fresh parsley, extra lemon wedges, and a sprinkle of red pepper flakes let you customize heat and brightness.
If you like saucy, cheesy dinners, this is a lighter, faster alternative to heavier pasta dishes like Baked Caesar Chicken with a Creamy Parmesan Sauce. Don’t wait — make a batch tonight and enjoy a plateful of comfort.
How to Make:
Quick Overview
This recipe is a straightforward one-skillet meal with a few simple steps: sear the chicken, toast rice in garlic-lemon, simmer with chicken broth until tender, then finish with heavy cream and Parmesan for a silky finish. Prep takes about 10 minutes, cooking about 25–30 minutes, so total time is roughly 35–40 minutes. Standout elements: the creamy sauce and bright lemon notes that balance richness.
Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 4 cloves garlic, minced
- Juice of 1 lemon (about 2 tablespoons) and zest of 1/2 lemon, finely grated
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups chicken broth, low-sodium preferred
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese, freshly grated if possible
- 1 tablespoon chopped fresh parsley, for garnish
- Extra lemon wedges, for serving
Directions
- Heat a large deep skillet over medium-high heat and add 2 tablespoons olive oil and 1 tablespoon unsalted butter. Let the butter melt and the oil shimmer.
- In a bowl, season the bite-sized chicken pieces with 1 teaspoon Italian seasoning, 1 teaspoon salt, 1/8 teaspoon black pepper, and 1/2 teaspoon crushed red pepper flakes if using. Toss to coat evenly.
- Add the seasoned chicken to the hot skillet in a single layer. Cook for 4–5 minutes without moving to let it brown, then stir and cook another 3–4 minutes until cooked through and golden. Remove the chicken from the skillet and set aside on a plate.
- Lower the heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant — don’t let it brown or it will taste bitter.
- Stir in the juice of 1 lemon and the zest of 1/2 lemon, scraping up any browned bits from the pan for extra flavor.
- Add the 1 1/2 cups uncooked long-grain white rice to the skillet and stir well to coat the grains in the garlic-lemon mixture. Toast the rice for 1–2 minutes, stirring constantly.
- Pour in 3 cups chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the skillet from heat. Stir in 1/2 cup heavy cream and 1 cup grated Parmesan cheese until the rice is creamy and smooth. Taste and adjust seasoning if necessary.
- Return the cooked chicken to the skillet or plate rice and top with chicken. Garnish with 1 tablespoon chopped fresh parsley and serve with extra lemon wedges for squeezing.
What to Serve With
- Steamed or roasted green beans with a squeeze of lemon for freshness.
- A crisp Caesar salad or mixed greens with a light vinaigrette to cut through the richness.
- Garlic-roasted asparagus or sautéed spinach for extra greens.
- Crusty bread or garlic bread for mopping up any leftover sauce.
- Drink pairing: a chilled Pinot Grigio or a sparkling water with lemon complements the lemony notes.
Top Tips for Perfecting
- Use freshly grated Parmesan for the best flavor and smoother melt; pre-grated cheese often contains anti-caking agents that prevent a silky texture.
- Toast the rice briefly to develop a nutty background flavor and help it hold up during simmering.
- If your rice isn’t fully cooked after 20 minutes, add a splash more broth, cover, and cook a few more minutes.
- For extra browning on the chicken, don’t overcrowd the pan — cook in batches if needed.
- Prefer shrimp? Swap chicken for shrimp and reduce cooking time so shrimp stay tender.
Storing and Reheating Tips
- Refrigeration: Store leftovers in an airtight container for up to 3–4 days. Keep chicken and rice together for best flavor.
- Freezing: This dish freezes okay for up to 2 months. Freeze in shallow, airtight containers. Thaw overnight in the fridge before reheating.
- Reheating: Reheat gently on the stovetop over low heat with a splash of chicken broth or water to loosen the sauce. Microwave in short bursts, stirring between, and add a little cream or broth if it’s become thick.
FAQs
Can I use brown rice or another grain instead of white rice?
Brown rice will take longer to cook and will need more liquid and time. If substituting, increase broth by about 1/2 cup and simmer for an extra 20–25 minutes, checking for doneness.
Is there a dairy-free version of this dish?
Yes. Swap heavy cream for a canned coconut cream or a dairy-free creamer and use a nutritional yeast mixture instead of Parmesan for a cheesy flavor. The texture will be slightly different but still delicious.
Can I make this ahead for meal prep?
Yes. Cook as directed, cool completely, and store in meal prep containers. Reheat portions in the microwave with a splash of broth to refresh the creaminess.
How can I tell when the chicken is cooked through?
Chicken pieces should reach an internal temperature of 165°F (74°C) and be white throughout with no pink. Cook pieces to a golden exterior for the best texture.
What if my rice is too sticky or mushy?
Avoid over-stirring while it simmers. Use the correct rice-to-liquid ratio and measure accurately. If it’s already too mushy, serve it as a comforting porridge-like side or pair with crisp vegetables to balance the texture.
Conclusion
This Chicken Scampi with Creamy Garlic Parmesan Rice is an easy, comforting weeknight winner that feels a little indulgent without a lot of fuss. It’s perfect for family dinners, simple enough for busy nights, and flexible to suit what you have on hand. For inspiration or a slightly different take on garlic Parmesan rice, check out this related rendition here: Chicken Scampi with Garlic Parmesan Rice – South Your Mouth. Try it, share it, and enjoy the compliments that follow — dinner doesn’t have to be complicated to be unforgettable.
Chicken Scampi with Creamy Garlic Parmesan Rice
Equipment
- Large Deep Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter, room temperature
- 1 teaspoon Italian seasoning
- 1/2 teaspoon crushed red pepper flakes, optional
- 1 teaspoon salt
- 1/8 teaspoon black pepper
- 4 cloves garlic, minced
- 2 tablespoons juice of lemon (about 2 tablespoons) and zest of 1/2 lemon, finely grated
- 1 1/2 cups long-grain white rice, uncooked
- 3 cups chicken broth, low-sodium preferred
- 1/2 cup heavy cream
- 1 cup grated Parmesan cheese, freshly grated if possible
- 1 tablespoon chopped fresh parsley, for garnish
- to taste extra lemon wedges, for serving
Instructions
- Heat a large deep skillet over medium-high heat and add olive oil and unsalted butter. Let the butter melt and the oil shimmer.
- In a bowl, season the bite-sized chicken pieces with Italian seasoning, salt, black pepper, and crushed red pepper flakes if using. Toss to coat evenly.
- Add the seasoned chicken to the hot skillet in a single layer. Cook for 4–5 minutes without moving to let it brown, then stir and cook another 3–4 minutes until cooked through and golden. Remove the chicken from the skillet and set aside on a plate.
- Lower the heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant — don’t let it brown or it will taste bitter.
- Stir in the juice of 1 lemon and the zest of 1/2 lemon, scraping up any browned bits from the pan for extra flavor.
- Add the uncooked long-grain white rice to the skillet and stir well to coat the grains in the garlic-lemon mixture. Toast the rice for 1–2 minutes, stirring constantly.
- Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet with a tight-fitting lid, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove the skillet from heat. Stir in heavy cream and grated Parmesan cheese until the rice is creamy and smooth. Taste and adjust seasoning if necessary.
- Return the cooked chicken to the skillet or plate rice and top with chicken. Garnish with chopped fresh parsley and serve with extra lemon wedges for squeezing.